Chef de Partie - South Indian - Events Kitchen

Hyatt Regency; Chennai; On-site; INR 450,000 - 700,000; Full time

Job summary

Hyatt Regency Chennai seeks a Chef de Partie to help run the kitchen in line with Hyatt’s standards and brand. You will supervise the assigned station, ensuring consistent, high-quality dishes and a courteous, efficient service that aligns with the outlet’s concept.

The role requires minimum 2 years at Chef de Partie or 3–4 years as Demi Chef/Commis in a hotel or large restaurant, with strong knowledge of kitchen hygiene and basic MS Office skills.

Qualifications

• Minimum 2 years as Chef de Partie or 3–4 years as Demi Chef de Partie/Commis.
• Experience in luxury international brands preferred.
• Basic computer skills and recipe maintenance access preferred.

Responsibilities

• Supervise the assigned station in the outlet kitchen.
• Prepare high quality products and ensure courteous, professional service.
• Support the outlet’s operating concept and Hyatt standards.

Skills

Chef de Partie experience

Luxury hotel kitchen

Kitchen hygiene practices

Education

Kitchen Production/Management qualification

Job description

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

Organization- Hyatt Regency Chennai

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

Qualifications

Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred